Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
2 Scallions, white part only,
-crushed with the side of a
-knife
Sprinkling of freshly ground
-black pepper
2 ts Salt
2 tb Plus 4 teaspoons fish sauce
-(nuoc mam)
1 lg Fish head or fish carcass,
-split down the center
1 qt Water
1/2 c Canned sliced sour bamboo
1/4 Fresh pineapple, cut in a
-lengthwise section and
-sliced
1 ds MSG (optional)
2 tb Mixed chopped fresh
-coriander (Chinese parsley)
- and green scallions

An excellent way to get twice the pleasure out of your fish purchase.
You can use either the fish head or the fish carcass if you wish. To
the people of South Viet Nam, this is as much their traditional dish
as Southern Fried Chicken is to our southerners--and it will meet
with instant praise.

Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4
teaspoons fish sauce over the fish head. Allow to stand for 10 to 15
minutes.

Bring 1 quart of water to a boil and drop in the sour bamboo and
pineapple slices. Cook at a lively boil for 5 minutes. Drop fish
head into the actively boiling water and, keeping at a boil, add the
2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG.
Boil the fish head for a total of 10 minutes. Transfer to a soup
tureen, sprinkle on the coriander and scallion green, and serve.

Note: If the fish head is dropped into water that is not boiling, it
will fall apart.

From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.

This is real good with chunks of catfish, shrimp, whatever...

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